1 cup flour
1/4 tsp. salt
2 tablespoons sugar
2 tablespoons butter, room temperature
1 egg, beaten
1/4 cup sweet Marsala
Corn oil for frying
2 lbs. Mascarpone , room temperature
1 cup granulated sugar
1/4 cup chopped pistachios
6 oz. chopped semisweet chocolate
Melted chocolate to dip ends into.
In a bowl of a food processor fitted with a metal blade add the dough ingredients and process until a dough begins to form. Remove from bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
In a bowl of a food processor fitted with a metal blade add all the filling ingredients and process until smooth. Transfer to a pastry bag fitted with a large plain tip. Refrigerate until ready to fill cannoli.
Heat 2 inches of oil to 375 degrees.
Remove dough from the refrigerator and divide in half. Using a pasta machine or you can roll out dough very thin to the thickness of won ton wrappers. If the dough is not thin enough the cannoli will be chewy rather than crisp. Using a 4 inch round cutter , cut out the rounds of dough. Wrap each round around a cannoli tube/form. Lightly brush the edges that meet with beaten egg to glue together. Fry in hot oil until golden. This happens very quick , about 30 seconds. Carefully remove from oil and allow to drain on paper towels. When cool enough to handle carefully slide the cannoli off the tubes/forms. Allow to cool completely. Once cooled , dip ends in melted chocolate and set aside for chocolate to set up.
When chocolate on ends are set, fill generously with filling and dip ends into chopped pistachios. Only fill cannoli as needed. If filled in advance the crisp shell will become soggy.
Fried cannoli shells, stored in airtight containers freeze beautifully.